Hearty Japchae-Bap (Stir-Fried Glass Noodles with Rice) – No Soy Sauce Needed!
Hearty Japchae-Bap (Stir-Fried Glass Noodles with Rice) – No Soy Sauce Needed!
[Home Cooking Recipe] Easy Japchae-Bap Without Soy Sauce – Perfect for a Quick Meal!
Inspired by a recipe from the renowned home cooking expert, Youngmin-hyung, my husband decided to surprise me with a special Japchae-Bap made without soy sauce! This recipe is a fantastic way to use up ingredients you already have in your fridge, creating a satisfying and flavorful meal without the need for soy sauce. It’s packed with nutrition and texture, making it an ideal choice for busy days. Enjoy a hearty and delicious meal with this simple Japchae-Bap tonight!
Main Ingredients- 200g glass noodles (pre-soaked in water for 30 minutes)
- 1/2 onion (thinly sliced)
- 1 handful mini king oyster mushrooms (cut into bite-sized pieces)
- 1/3 white part of a leek (minced)
- 1/2 green chili pepper (thinly sliced diagonally)
- 1/2 red chili pepper (thinly sliced diagonally)
- 150g thinly sliced pork belly (cut into 3 equal pieces)
- Cooked spinach or seasoned spinach (desired amount)
- 1 tsp minced garlic
- 2 servings of cooked rice
Sauce Ingredients- 2 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 1 Tbsp chili oil
- 1 Tbsp corn syrup (or oligodang)
- Pinch of toasted sesame seeds (for garnish)
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 1 Tbsp chili oil
- 1 Tbsp corn syrup (or oligodang)
- Pinch of toasted sesame seeds (for garnish)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Let’s start by looking at the ingredients we’ll need! While pork loin is typically recommended for this dish, I’m using thinly sliced pork belly (samgyeopsal) as that’s what I had in my fridge – flexibility is key in home cooking! I’m also incorporating pre-cooked seasoned spinach, but feel free to omit it or substitute it if you don’t have it. The star of the dish, glass noodles, should be soaked in water for about 30 minutes before you begin cooking. This ensures they become perfectly chewy and tender.
Step 2
Now, let’s prepare the vegetables. Thinly slice the onion. Cut the mini king oyster mushrooms into manageable, bite-sized pieces. Finely mince the white part of the leek. For a beautiful garnish, thinly slice the green and red chili peppers diagonally. These will add a lovely pop of color to the finished dish.
Step 3
Heat a frying pan and add the thinly sliced pork belly, cut into three pieces. If you were using pork loin, you might want to add a little cooking oil to the pan. However, pork belly releases its own fat, so you likely won’t need to add any extra oil. Once the pork belly starts to render its fat, season it lightly with salt and pepper. Add the minced leek and minced garlic, and sauté for another minute until fragrant.
Step 4
As the pork belly begins to cook and release its delicious fat, it’s time to add the chili oil. Stir it in until the oil turns a vibrant red, coating the ingredients beautifully. This step not only adds a lovely color but also enhances the overall aroma and flavor of the Japchae-Bap.
Step 5
Once the pork is almost fully cooked and its red color has disappeared, add all the remaining prepped vegetables – the onions, mushrooms, and chili peppers – to the pan. Stir-fry everything together quickly over medium-high heat until the vegetables are tender-crisp. This maintains their fresh texture.
Step 6
Now, I’m adding the seasoned spinach that was ready in my fridge. Gently toss it with the other ingredients to combine well. The savory notes of the spinach will complement the Japchae beautifully. If you don’t have seasoned spinach, don’t worry, you can skip this step.
Step 7
When the vegetables are cooked to your liking, drain the soaked glass noodles and add them to the pan. It’s time to bring it all together! Add the oyster sauce, sesame oil, and corn syrup. Stir everything vigorously to ensure the noodles, vegetables, and pork are evenly coated with the sauce. It might feel like a quick, improvised Japchae, but trust me, the taste will be amazing!
Step 8
Surprisingly, even without a drop of soy sauce, a rather convincing and delicious-looking Japchae is taking shape! The oyster sauce, combined with the natural flavors from the vegetables and pork, creates a rich and savory profile.
Step 9
Once the glass noodles are perfectly cooked and translucent, serve the Japchae generously over the prepared rice. Finish with a sprinkle of toasted sesame seeds for a nutty aroma and a beautiful presentation. This simple yet nutritious Japchae-Bap, with its delightful textures and flavors, is sure to be a truly satisfying meal. Give this easy and hearty recipe a try!
